1Beat all ingredients to make crepes in a large mixing bowl. Batter should be thin. Not like a pancake batter.
2Heat a small round non-stick frying pan on medium heat. Spray pan with cooking spray between making each crepes.
3Ladle small amount of batter into bottom of pan (approx. 1/4 cup) swirling pan to thin out batter. Cook for just about 1 min. Crepe should easily slide out of pan. Layer each crepe between wax paper to separate. Repeat.
4Mix all ingredients together to make filling, blend well.
5stuff each crepe with about 1 TBS of filling folding and tucking corners. Place in large greased baking dish about 1 inch apart.
6In large saute pan heat oil and butter on medium heat. Add dates, onions, garlic, rosemary, salt and pepper. Cook until soft.
7add contents of saute pan to small processor, puree.
8deglaze pan with white wine, stirring to loosen contents in pan.
9add pureed dates back to saute pan. Add mushrooms and chicken broth and simmer until mushrooms become soft.
10pour sauce over folded stuffed crepes in baking dish. Bake for about 15-20 mins. Garnish with rosemary sprig, serve.